Chicken and Cheese Enchiladas with Green Chili and Sour Cream Sauce

12-14 uncooked flour tortillas
1 block (8oz) cream cheese, softened
2 cups cooked, shredded rotisserie chicken
1 can (4 oz) diced green chilis
3-4 cups shredded monterey Jack Cheese
3 T. Flour
3 T. butter
1 1/2 c. chicken broth
2 cups sour cream
1 can sliced olives (optional)
chopped green onions for garnishing

Cook the tortillas in a pan over medium heat.
Preheat the oven to 350.  Lightly grease a 9x13 pan.
In medium bowl, mix together the cream cheese, shredded chicken, green chilis, and 1 cup of the shredded cheese.  Roll up the mixture in the cooked tortillas and place them in the pan.  You'll have to squish to make them all fit!
In a sauce pan, melt the butter.  Stir in the flour and cook for 1 minute to make a roux.  Add the chicken broth and whisk until it's smooth.  Continue to cook it over medium heat until it becomes thick and bubbly.  Stir in the sour cream, 1 cup of shredded cheese and chilies.  Do not bring to a boil or you'll curdle the sour cream.
pour the sauce over the enchiladas and top them with the remaining cheese.  If you're using olives, you'll want to sprinkle them on top at this point. 
Place aluminum foil over the pan and bake it for 30 minutes or until it's cooked through.  Remove the foil and place it under the broiler for 3 minutes to brown the cheese.
Serve with sour cream, Guacamole, Salsa, fresh diced tomatoes, and chopped green onions.

Courtesy of: Amy Lane